Serve with spaghetti and grated parmesan.
Ingredients
For the Meatballs:
- 1 onion (finely chopped)
- 1 garlic clove (minced)
- 225 g lean minced pork
- 225 g lean minced beef
- 50g fresh breadcrumbs
- 100ml milk
- 1.5 tsp oregano
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 egg (beaten)
For the Spicy Sauce:
- 0.5 tsp dried chilli flakes (or to taste)
- 1 onion (finely chopped)
- 1 tblsp olive oil, extra virgin
- 200 ml vegetable stock
- 400 g canned chopped tomatoes
- 30 g sundried tomatoes (chopped)
- 2 tblsp tomato purée
- salt and pepper to taste
- olive oil, extra virgin
- grated parmesan, to serve
Method
For the Sauce:
- Heat the oil in a large saucepan, add the onion and thyme and cook on a low heat until the onion has softened.
- Add the dried chilli, stock, tomatoes, tomato purée, sundried tomatoes, salt and pepper.
- Bring to the boil and allow to simmer for 7 minutes.
For the Meatballs:
- Mix the onion and garlic with the pork and beef.
- Soak the breadcrumbs in the milk.
- Place the breadcrumbs, oregano, salt and pepper to the meat mixture and mix.
- Add in the egg, and mix thoroughly.
- Roll the mixture into small balls.
- Heat the oil in a frying pan, over a medium heat and add the meatballs.
- Fry for approximately 7 minutes, until they are browned, turning them occasionally, then turn down the heat.
To Finish:
- Add the cooked sauce to the pan and simmer for 7-8 minutes.
- Serve with spaghetti and grated parmesan.
